Step 1

Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.

Step 2

Add the ground meat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.

Step 3

Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.

Step 4

Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.

Step 5

The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.

Step 6

Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.

Step 7

Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chunks are gone.

Step 8

Add the ground meat and chicken fat to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon, black pepper and kosher salt. Blitz for 15 seconds.

Step 9

Add the meat glue and Tripolyphosphate and blitz for another 15 seconds until the meat “rides” the blade of the food processor.

Step 10

Transfer the meat mixture to a plastic wrap-lined conical container (like a quart deli container) and weigh it down. Let the gyro set in the fridge overnight.

Step 11

The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30-45 minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing. Feel free to broil or torch the gyro for extra color.

Step 12

Serve with Greek pita, tzatziki sauce, thinly sliced onions, herbs, cucumber and tomato.